High-amylose corn alone or in combination (25% and 50%) with conventional corn was used to produce gluten-free pasta. Flour pre-gelatinization in a tank (process A) or on a conveyor belt (process B) were tested. Resistant starch (RS), soluble (SPAs) and cell-wall bound phenolic acids (CWBPAs) and antioxidant capacity were significantly higher in high-amylose corn pasta. Cooked pasta from process B showed a higher SPA concentration, likely due to the lower cooking loss. The structure of pasta prepared with process B was more homogeneous, whereas it was more compact in the case of process A, as shown by a lower starch susceptibility to α-amylase hydrolysis, higher beginning of gelatinization temperature and lower water absorption. 25% HA represents a good compromise between high RS (4.2%) and good cooking behavior. At higher HA levels, process B is more suitable to obtain pasta with a better cooking quality.

High-amylose corn in gluten-free pasta : Strategies to deliver nutritional benefits ensuring the overall quality / A. Bresciani, D. Giordano, F. Vanara, M. Blandino, A. Marti. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - 353:(2021 Aug 15), pp. 129489.1-129489.9. [10.1016/j.foodchem.2021.129489]

High-amylose corn in gluten-free pasta : Strategies to deliver nutritional benefits ensuring the overall quality

A. Bresciani;A. Marti
2021

Abstract

High-amylose corn alone or in combination (25% and 50%) with conventional corn was used to produce gluten-free pasta. Flour pre-gelatinization in a tank (process A) or on a conveyor belt (process B) were tested. Resistant starch (RS), soluble (SPAs) and cell-wall bound phenolic acids (CWBPAs) and antioxidant capacity were significantly higher in high-amylose corn pasta. Cooked pasta from process B showed a higher SPA concentration, likely due to the lower cooking loss. The structure of pasta prepared with process B was more homogeneous, whereas it was more compact in the case of process A, as shown by a lower starch susceptibility to α-amylase hydrolysis, higher beginning of gelatinization temperature and lower water absorption. 25% HA represents a good compromise between high RS (4.2%) and good cooking behavior. At higher HA levels, process B is more suitable to obtain pasta with a better cooking quality.
Antioxidant capacity; Extrusion-cooking; Maize; Phenolic acids; Pre-gelatinization; Resistant starch
Settore AGR/15 - Scienze e Tecnologie Alimentari
Article (author)
File in questo prodotto:
File Dimensione Formato  
Bresciani et al_ 16nov_AIR.pdf

Open Access dal 15/08/2022

Tipologia: Post-print, accepted manuscript ecc. (versione accettata dall'editore)
Dimensione 509.28 kB
Formato Adobe PDF
509.28 kB Adobe PDF Visualizza/Apri
1-s2.0-S0308814621004957-main.pdf

accesso riservato

Tipologia: Publisher's version/PDF
Dimensione 1.73 MB
Formato Adobe PDF
1.73 MB Adobe PDF   Visualizza/Apri   Richiedi una copia
Pubblicazioni consigliate

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/829149
Citazioni
  • ???jsp.display-item.citation.pmc??? 2
  • Scopus 8
  • ???jsp.display-item.citation.isi??? 9
social impact